Texas Parks & Wildlife Magazine   



Pulled Pork with Feral hog


•  2 to 2 ½ pounds wild hog meat
•  20 oz. hot, sweet (e.g. brown sugar) barbecue sauce
•  One large sweet onion
•  1 cup Dr Pepper
•  Salt and pepper
•  Sliced pickles (optional)
•  Jalapeños (optional)
•  8 hamburger buns 


Cut onions into wedges and put into a slow cooker (crockpot); sprinkle meat with salt and pepper and place on top of onions. In a bowl, mix barbecue sauce and Dr Pepper and pour over meat in crockpot. Cook for eight hours (low heat) or four hours (high heat). Transfer meat to cutting board; shred with two forks. Put pulled hog meat into a bowl with a small amount of the strained juice from the pot. Remove onions from the juice and provide as a condiment, along with pickles and jalapeños, for pulled hog sandwiches.

 Sonja Sommerfeld | TPWD

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